You know you love a drink when you celebrate its birthday. Wild Shot Mezcal turns two in March, and the Wild Shot team is primed to party.

Since superstar singer-songwriter Toby Keith unveiled it in 2011, Wild Shot has spread joy and surpassed milestones. Almost immediately, industry publication Beverage Media named Wild Shot the top premium mezcal in the United States, while Food & Drink singled it out in a spread about celebrity-branded spirits. Keith even touted Wild Shot on CBS’s The Talk and offered up Wild Shot drinks to fans at an inflatable bar on on his Live in Overdrive tour (presented by Ford F-Series) last summer. This has led to national retailers Total Wine and Meijer adding Wild Shot to select locations, and bars, restaurants and liquor stores clamoring to put it on their own shelves.

And the good news keeps coming.

Recently, Shanken News Daily, publishers of Wine Spectator, Whisky Advocate and FoodArts, reported that mezcal in general achieved nearly 50% growth in the last few years. That’s great news for mezcal, period. But Wild Shot’s importer, Shaw-Ross International, had a bulletin just for Wild Shot in the same piece. In 2012, sales of Wild Shot grew by 50%.

What’s more, Wild Shot received great coverage in the January issue of The Tasting Panel. In the feature, Steve Brooks, Director of Beverage Development for the Tumbleweed Tex Mex Grill and Margarita Bar chain, sang Wild Shot’s praises. “I’ve tasted some other mezcals, and none really were as appealing as Wild Shot,” says Brooks, creator of the Wild Shot “Red Solo Cup ‘Rita.” “It is definitely the smoothest mezcal I’ve ever tasted, and for me to drink it straight, it’s that good. It’s that smooth.”

Now that’s cause for a big ol’ slab of birthday cake, Wild Shot style. To mark its second anniversary, Toby’s craft mixologists created a new cocktail: the “Wild Birthday Cake.” This wickedly delicious libation blends Wild Shot Silver, amaretto, vanilla liqueur, crème de cacao, Godiva White Chocolate Liqueur and heavy cream. Shaken, then strained into a glass rimmed with icing and sprinkles, it’s pure liquid b-day joy. We’ve included the recipe here so you can celebrate along with Wild Shot.

Wild Shot – a handcrafted, 100% green agave, 86.8 proof concoction (available in Silver and Reposado) – is always in stock at Toby Keith’s restaurant chain I Love This Bar & Grill as well as in 38 states via Shaw-Ross, a leading importer and marketer of fine wines and spirits. For more information, or to try any of two dozen Wild Shot cocktail recipes, visit www.wildshot.com.

Wild Birthday Cake

.75 oz. Wild Shot Silver Mezcal

1 oz. Amaretto

1.5 oz. Vanilla Liqueur

1 oz. Creme de Cacão

1.5 oz. Godiva White Chocolate Liqueur

1.5 oz. Heavy Cream

Method: Coat rim of glass with frosting. Place sprinkles on a plate, turn glass upside down and sprinkle rim. Combine ingredients in a cocktail shaker with ice. Shake for 30 seconds. Strain into glass, garnish with sprinkles and frosting. Proceed to party!